Ingredients
2 tablespoons diced peeled mango1 tablespoon diced fresh pineapple1-1/2 teaspoons mango chutney1-1/2 teaspoons olive oil1 teaspoon rice vinegar3/4 teaspoon lime juiceDash saltDash crushed red pepper flakes3 cups torn Bibb or Boston lettuce1 cup chopped peeled cucumber1/2 medium ripe avocado, peeled and sliced2 tablespoons coarsely chopped macadamia nuts, toasted1 tablespoon finely chopped red onion1 tablespoon minced fresh cilantro2 tablespoons canola oil1-1/2 teaspoons Caribbean jerk seasoning6 uncooked large shrimp, peeled and deveined6 sea scallops, halved
Preparation
Place the first 8 ingredients in a blender. Cover and process until blended. Divide the lettuce, cucumber, avocado, nuts, onion and cilantro between 2 serving plates.
In a small bowl, combine oil and jerk seasoning. Thread shrimp and scallops onto 2 metal or soaked wooden skewers; brush with oil mixture.
Grill skewers, covered, over medium heat until shrimp turn pink and scallops are firm and opaque, 2-3 minutes on each side. Place on salads; drizzle with dressing.
